Best Chocolate Chip Covered Cookies Recipe - How To Make Gideon's Bakeshop Cookies

Step 1Line a large baking sheet with parchment paper and clear room for baking sheet in freezer. In a medium bowl, whisk together all-purpose flour, cake flour, baking powder, and salt.

Step 2In the bowl of a stand mixer with the paddle attachment on low speed, cream cold butter until it begins to lose its shape, 30 to 40 seconds. Add sugar and brown sugar and continue to cream for 60 seconds more, until no large butter pieces remain.

Step 3Add egg, egg yolk, and vanilla extract and beat until incorporated. Gradually add flour mixture and beat to combine. When a dough has formed, add in 1½ cups of chocolate chips and beat just long enough to distribute the chips.

Step 4In a medium bowl, add the remaining 2 cups of chocolate chips. Portion large balls of dough, about 6 ounces (or ¾ cup) each. One by one, roll each ball in the bowl of chips, leaving the bottom bare. Lightly press chocolate chips into each dough ball and fill any large gaps with more chocolate chips.

Step 5Place balls of dough on prepared baking sheet and freeze for 90 minutes. When nearing the end of the 90 minutes, preheat oven to 375ºF. Before baking, sprinkle each cookie with a pinch of flaky salt, then pile ½ tablespoon of chocolate chips on top of each ball of dough.

Step 6Bake until cookies are golden around edges but still pale in center, 25 to 30 minutes. Let cookies cool completely before serving.